Frozen Fudge Pops

Homemade Fudgesicles - The Reluctant Hippie

So much mmmmmmmm . . . These are less sweet and more chocolatey than the ones we used to buy from the freezer section. If you are making these primarily for grown-ups, add a little more espresso powder for a mocha pop.

We made another batch of these using coconut milk. They were fine, but not as quickly inhaled by the hippie kids. So the recipe is vegan-able. We will stick with the dairy version,  though.

Makes 8 popsicles


  • 2.5 cups milk
  • 1/4 cup sugar (or to taste)
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons corn starch
  • 1/2 teaspoon espresso powder
  • 1 Tablespoon coconut oil
  • 1/2 teaspoon vanilla extract


  1. Combine milk, sugar, cocoa, cornstarch and espresso powder in a saucepan. Cook over medium heat, stirring often (use a rubber spatula to scrape the sides and bottom), until mixture thickens. Taste it to make sure that the amount of sugar works for you.
  2. Remove from heat, then stir in vanilla and coconut oil.
  3. Allow the mixture to cool a bit before pouring into popsicle molds and freezing.

You can also freeze in an ice cube. Put 4-5 ice cubes into a glass, pour some vodka over it, then mash it up a bit and enjoy a fudgesicle slushy cocktail.


7 thoughts on “Frozen Fudge Pops

  1. Made these today. Delish!! Subbed 1/4 cup of French press brewed coffee for the espresso powder – lessened milk by 1/4 cup to compensate. Mine only made 6.5 popsicles and even at that its only 80 calories a pop – a summer dieters dream! Will be trying with almond milk soon.

    • Ok these were pretty terrible with almond milk. Although I was trying to use up all the almond milk because I thought it was so gross. Perhaps if you like almond milk you would like them?!

  2. Pingback: Mexican Hot Chocolate Popsicles | The Reluctant Hippie

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